Herbed Cream Cheese Stuffed Mushrooms
These cream cheese stuffed mushrooms are a warm appetizer with a creamy herb filling and a lightly crisp topping. They come together quickly and work well for gatherings, holidays, or casual hosting when you need something simple that still feels special.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
- Small brush
- Knife and cutting board
Ingredients
- 1 tablespoon olive oil
- 12 medium white mushrooms (stem removed)
- 4 oz cream cheese softened
- ¼ cup parmesan cheese
- 5 tablespoon breadcrumbs divided
- 2 scallions finely sliced
- ¼ cup parsley chopped
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 400℉. Line a rimmed baking sheet with a piece of parchment paper for easy clean up.
- Place the mushroom caps on the prepared baking sheet and brush lightly with olive oil.
- In a mixing bowl, combine cream cheese, parmesan cheese, 3 tablespoons breadcrumbs, scallions, and parsley. Season with salt and black pepper, then mix until smooth.
- Fill each mushroom cap with the cream cheese mixture. Sprinkle remaining breadcrumbs on top.
- Bake 20-25 minutes or until mushrooms are tender and breadcrumbs are golden brown. Remove from oven. Let rest 10-15 minutes before serving. Enjoy!
Notes
- Mushroom size matters here. Medium caps hold enough filling without collapsing or releasing too much liquid.
- Parmesan adds saltiness, so taste the filling before adding extra salt.
- Breadcrumbs can be swapped with panko for a lighter, crispier topping.
- For a richer flavor, a small amount of minced shallots can be added to the filling.
- These can be assembled ahead of time and refrigerated for a few hours before baking.
